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YIELDS:

2 servings

PREP TIME:

0 hours 20 mins

COOK TIME:

0 hours 50 mins

TOTAL TIME:

1 hours 50 mins

ingredients

2 Zucchini squash

1 Cup of Marinara Sauce

½ Low Fat Ricotta Cheese

4 Tbsp. grated Parmesan cheese, divided

1/2 Cup shredded Mozzarella cheese, divided

1 Egg

2 Tbsp. chopped fresh parsley

Freshly grated nutmeg

Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 350 degrees. Wash and dry the zucchini.
2. Take a small pan or baking dish and ladle ½ cup of the marinara sauce on the bottom. Put to the side.
3. Mix the ricotta, 2 tablespoons of the Parmesan cheese and ¼ cup of the shredded in a bowl. Season with salt and pepper and grate the nutmeg on top of the mixture (about 1/8 teaspoon). Add the beaten egg and chopped parsley and stir all together. Put to the side.
4. Cut off the two ends of each zucchini. Then, slice off a small portion of one end and discard. Then slice 4-5 long slices out of each zucchini. Place them on a baking sheet. Sprinkle with salt and pepper. Bake them for 10-12 minutes until soft. Remove from oven and let cool.
5. Place a heaping tablespoon of the cheese mixture onto the end of a zucchini slice and carefully roll it up. Place seam side down in the pan with the tomato sauce. Do this with all the slices. (I got nine slices from my zucchini and I used an 8 x 8 metal pan)
6. Top the zucchini rolls with the remaining ½ cup of marinara sauce. Sprinkle with two tablespoons of the Parmesan cheese and then top with the remaining ¼ cup of Mozzarella. Bake for 25-30 minutes until cooked through and the cheese is all melty! Enjoy this healthy and tasty take on lasagna rollups.

NOTE: I use my own homemade Marinara Sauce but feel free to use your favorite jarred sauce. Years ago in New York, one of my Italian chef mentors (my boyfriend’s mom) taught me to add freshly ground nutmeg to all the cheese fillings she made for lasagna, manicotti and stuffed shells. I’ve been doing it ever since. In a pinch, I’ll use canned nutmeg but I always see her shaking a finger at me so I keep whole nutmeg in the closet!!!! LOL You should too! Just grate it on a rasp or fine handheld grater. One last note, I used low fat ricotta cheese but feel free to use full fat.  The taste is great no matter which you choose.

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